1. Use a blender to puree the entire contents of the thawed box of frozen strawberries. 2. Add 1/3 cup pina colada mix and 2 cups of ice to the blender. 3. Cut the end off end banana-- set these pieces aside to use later as a garnish-- then put the bananas into the blender. 4. Blend on high speed until the ice is crushed and the drink is smooth. 5. Pour into two tall stemmed glasses, such as daiquiri glasses. 6. Slice each strawberry halfway up through the middle and add one to the rim of each glass. 7. Cut each banana slice halfway through the middle and add one to the rim of each glass next to the strawberry. 8. Top with whipped cream and serve with a straw.

1. Preheat oven to 425 degrees. 2. Prepare the dipping sauce by combining all the marinara ingredients in a small, uncovered saucepan and bringing the mixture to a boil. 3. Reduce heat, cover and simmer the sauce for ½ hour. 4. (The sauce can be made ahead and kept, refrigerated for several days.) Prepare the pizza sticks by first proofing the dough. 5. Unroll the dough onto the cutting board and straighten the edges. 6. It should form a rectangle that is longer from left to right than top to bottom. 7. With a sharp knife or pizza cutter, slice through the middle of the dough lengthwise. 8. This will divide the rectangle into two thinner rectangles that will measure 4 to 5 inches from top to bottom. 9. Slice the dough from top to bottom into 1 ½-inch-wide pieces. 10. You should have somewhere between 20 and 24 dough slices. 11. Place the slices onto a greased cookie sheet about ½ inch apart and bake for 3 minutes. 12. You may have to use more than one cookie sheet. 13. This will proof the dough so that it becomes stiff. 14. Heat vegetable oil in a frying pan or deep fryer to 350 degrees F. 15. Oil should be at least ½ inch deep if using stovetop pan. 16. You will want to use more oil with a deep fryer. 17. Fry pizza sticks 5 to 6 at a time for about 1 minute per side or until they are a dark golden brown. 18. Remove them from the oil onto a cloth or paper towel to drain.

1. Make horseradish dipping sauce by combining ingredients in a medium bowl with a whisk. 2. Mix until creamy then cover and chill the sauce. 3. Heat the shortening to 350 degrees in a deep fryer. 4. Slice the stem end and the root end off onion, then, with the onion resting on a flat side, cut down through the onion, slicing it in half. 5. Slice each half 4 to 5 more times in a spoke fashion to create wedges of onion. 6. Separate the onion pieces. 7. Create batter by combining all dry ingredients in a medium bowl. 8. Whisk in milk until batter is smooth then let the batter sit for 5 minutes. 9. It should thicken. 10. Whisk batter again. 11. When oil is hot dip each onion piece in the batter, let some of the batter drip off then drop the coated onion piece carefully into the hot oil. 12. Repeat, frying 8 to 12 at a time for 1 to 2 minutes or until light brown. 13. Drain on a rack or paper towels. 14. Repeat until the onion is used up, stacking the newer batches on top of the old ones to keep them warm. 15. When they're all done, serve the fried onion slices on a plate or in a paper-lined basket with horseradish dipping sauce on the side.

Top Secret recipe. It's all about the sauce with this one. This sweet, tangy and slightly spicy sauce goes perfectly with salmon, but can also be used on chicken or ribs. Just be sure to watch the sauce closely as it cooks in case it starts to bubble over. It's gonna get thicker as it cools, so be sure not to overcook it. If it becomes too thick, just add a bit of water to thin it out.by DonnaR30 min | 10 min prep | SERVES 4Honey Pepper Sauce3/4 cup honey1/3 cup soy sauce1/4 cup dark brown sugar, packed1/4 cup pineapple juice1 lemon, juice of (about 2 tablespoons)2 tablespoons white distilled vinegar2 teaspoons olive oil1 teaspoon ground black pepper1/2 teaspoon cayenne pepper1/2 teaspoon paprika1/4 teaspoon garlic powder4 (8 ounce) salmon fillets (without skin)

1. Make the sauce by combining all ingredients in a medium saucepan over medium/low heat. 2. Stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy. 3. Watch the sauce closely to be sure it doesn't bubble over. 4. Preheat barbecue grill to medium heat. 5. Rub each salmon filet with vegetable oil, then add a light sprinkling of salt and pepper. 6. Grill the salmon for 4 to 7 minutes per side or until done. 7. Serve salmon with a small cup of the honey pepper sauce on the side.

1. Add 3 tbsp oil to a large soup pot or saucepan over med/high heat. 2. Add the sliced onions and saute for 20 mins until onions begin to soften (don't let them brown!) Add the beef broth, water, salt, garlic powder and black pepper to the pan and bring mixture to a boil. 3. When soup begins to boil, reduce heat and simmer for 45 minutes. 4. To make the croutons, cut off the top part of each top of the hamburger bun so that the bread is the same thickness as the bottom half of each bun. 5. Throw away the tops. 6. Now you should have 10 round pieces of bread--5 bottoms and 5 tops with the tops cut off. 7. Preheat oven to 325 degrees. 8. Place the bread directly on the oven racks and bake for 15 to 20 minutes, or until each pieces is dark brown and crispy. 9. Set aside. 10. When the soup is done, spoon about 1 cup into an oven safe bowl. 11. Put a crouton on top, and put the provolone cheese on top of the crouton. 12. If you want, sprinkle 1/2 tsp of the shredded parmesan over the provolone. 13. Set oven to high broil and put the bowl into your oven. 14. Broil soup for 5 or 6 minutes, or until cheese is melted and is starting to brown. 15. (Broil longer if you have more than one bowl in oven). 16. Before serving add another teaspoon or so of grated parmesan, if desired.